A glimpse into just a few of the traditional foods in the Tucson basin, as Tanisha Tucker, Traci Faith Hamilton, and Maria Francisco discuss the harvest and/or preparation of three Tohono O’odham foods, tepary beans, ciolim (cholla buds), and yeast Bread. The family continues a tradition of saguaro fruit harvest and syrup production and also … Read more
Tucson City of Gastronomy hosts the premiere of a new video by the San Xavier Co-op Farm about the tepary bean, an ancient Tohono O’odham food that continues to thrive in the Sonora Desert due to its cultural significance, drought tolerance, health benefits, and delicious taste. In tandem with the video, farm staff share cultural … Read more
We make Indian Fry Bread (Popovers). We are from the Tohono O’odham tribe from Arizona. The recipe has been handed down to us by our elders. Frybread is a flat dough bread, fried or deep-fried in oil or shortening. Made with simple ingredients, frybread can be eaten alone or with various toppings such as honey, … Read more